|
Post by brightspark on Dec 6, 2021 17:59:35 GMT
Ah, Max, I guess I shall have to try this - we like frangipane... Thanks for that recipe.
|
|
|
Post by irist on Dec 6, 2021 19:34:21 GMT
Thanks from me too, Max.
|
|
|
Post by brightspark on Dec 8, 2021 23:45:40 GMT
Made these today - I made 24, and then the rest I made into one big one - had to test them of course, and they are very nice! OH enjoyed them too. The rest are now frozen!
|
|
|
Post by irist on Dec 10, 2021 19:04:26 GMT
Pear Mincemeat recipe
1.25 kg caster sugar 1 tsp cinnamon 1 tsp allspice 1 tsp ground cloves 1 tsp salt 3.75 kg pears peeled, cored and chopped 1 large orange - quartered with peel, pips removed 1 lemon - quartered with peel, pips removed 1 tart apple - peeled, cored and chopped 150g dried apricots, chopped 225 ml white grape juice 225 mil cider vinegar 425 sultanas 375g dried currants
In a large pot combine the sugar, cinnamon, allspice, cloves and salt. Mix well then into the same pot add the pear, orange, lemon, apple and apricots and mash together. Stir in the grape juice, vinegar, sultanas and currants. Bring to the boil over a medium heat, stirring often. Simmer, uncovered until thick. Spoon into sterilised jars to within 0.5 cm of jar top. Seal well and cool before storing in the fridge. Can be kept for up to a year if sealed well and stored in the fridge.
Over to you, Val!
|
|
|
Post by ambersparkle on Dec 14, 2021 20:41:32 GMT
Only Vinegar I have in to make Red Cabbage, is ordinary, or Sherry, would either be ok?
|
|
|
Post by brightspark on Dec 14, 2021 21:03:07 GMT
Tina, malt vinegar has a stronger flavour than cider vinegar - I suppose you could use it, but perhaps not as much as this (that looks a lot of vinegar ?!), that is roughly one and a half yogurt pots, although looking at the amount of fruits in this recipe, perhaps it isn't that much. Iris has made it, so she would have a better view on this vinegar. <3
|
|
|
Post by irist on Dec 15, 2021 11:55:28 GMT
Hope I'm not too late but I used sherry vinegar for the red cabbage Winter Salad, Tina. We both enjoyed it. I think malt vinegar would be too sharp.
|
|
|
Post by brightspark on Dec 15, 2021 12:19:51 GMT
The recipe for shortbread (from my friend C) is:
250gms Plain Flour. 100 gms Cornflour. 100 gms Caster Sugar. 225gms Slightly Salted Butter ( cubed) 1 teaspoon of Vanilla Essence. I put the whole lot in my food processor and mix until a rough dough mix. Empty out on a board and mix and press with roller or by hand into smooth lots of about a 1 Cm thick . Cut into circles & put on lined baking tray and prick all over with fork. Bake in oven 160oC for about 40 mins. When top is only slightly resistant take out oven and leave to cool until hard . Sprinkle lightly with caster sugar. This is better with cornflour instead of rice flour.
|
|
maxh
Junior Member
Posts: 93
|
Post by maxh on Dec 15, 2021 15:46:51 GMT
I’m probably too late with this but, I use an Abel & Cole coleslaw recipe which uses cider vinegar (1/2 mug mayo to 1 tsp cider vinegar).
That shortbread recipe looks yummy, Val. I love shortbread too so will try this. And the pear mincemeat looks good too. I won’t make it immediately as I’ve still got 4 jars to use up, but will definately keep it in mind for the future, Iris.
|
|
|
Post by ambersparkle on Dec 15, 2021 16:40:22 GMT
Never got time to do any cooking today, but when I do, I will either 'wing' ,it, with what I have, or get the Boys to get me Cider Vinegar at the Weekend. Hoping to get on with the Shortbread tomorrow.
|
|
|
Post by irist on Feb 20, 2022 14:12:57 GMT
Val - here's the recipe at last!
Dumpling recipe - serves 4 - makes 8
4oz SR flour pinch salt 2oz suet (I use Stork or equivalent as I don't like or use suet) 1tbs of fresh chopped parsley or half tsp of mixed herbs 3-4 tablespoons of water
In a bowl mix salt, suet (rub Stork) into the flour until like breadcrumbs, add herbs of choice. Mix to a softish dough with water. I use a round bladed tea knife for this and add the water a tbs at a time until the mix comes together. When there are only a few dry crumbs left in the bowl, gently incorporate them into the mix with your hand. Divide into 8 equal sized dumplings. Drop them immediately into your hot stew/casserole and cook for 20 to 25 mins. Like scones, I think the art is to not faff with the mix too much which ensures they remain light and airy. If you want soft tops to the dumplings, cover the dish/pan but leave open if you are putting the dish into the oven (200C) and want crispy tops. I have used this recipe for years and it doesn't really matter if you add a little too much water but you will need to flour your hands to deal with the dough if you do. I'm not fussy when portioning the dough - I just pull the dough into half in the bowl then each half into 4 pieces.
Have a try and see how it goes for you!
|
|
|
Post by brightspark on Feb 20, 2022 19:56:37 GMT
Thanks Iris, I will - I have never been good with pastry, and I think that I am the same with scones etc - perhaps I do handle it too much - but bread? Now that's a different matter, I have warm hands which is quite useful for bread, but not so with pastry, etc.
|
|
|
Post by ambersparkle on Feb 21, 2022 8:55:53 GMT
That is the Recipe I use, Iris, but use Vegetarian Suet, but mine are never as light as a Feather, but they taste good anyway, will continue to strive for lightness!
|
|
|
Post by brightspark on Feb 25, 2022 19:31:55 GMT
Iris, I made the dumplings this evening - delicious, and OH loved them (I made the crispy ones!!) I have always used plain flour, so I guess that's where I went wrong. Thank you so much for the recipe.
|
|
|
Post by brightspark on Mar 20, 2022 13:28:15 GMT
|
|